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Cream of Corn Soup

A creamy soup made with corn, veal stock, milk, butter, flour, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Cream of Corn Soup

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cream of Corn Soup

Ingredients

Directions

Make the soup base

  1. Boil the corn cobs in the veal stock or water for 30 minutes.

  2. Remove the cobs and add the grated corn; boil until very soft, about 20 minutes.

  3. Press the mixture through a sieve.

Thicken and finish

  1. In a separate bowl, rub together the butter and flour, then add this to the soup, stirring constantly until it thickens.

  2. Add the boiling milk and cook for 1 minute.

  3. Stir in the beaten egg yolks and serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Corn + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grated corn
Provides the main corn flavour and body of the soup.
Butter and flour
Flour thickens the soup when cooked into the butter, giving it a smooth, creamy body.
Milk
Adds richness and softness, rounding out the corn flavour.
Egg yolks
Enrich and thicken the soup while adding a silky texture.

The step that matters

Stirring in the egg yolks. Egg yolks thicken by gentle heat; if the soup is too hot or boiled after they go in, they can scramble and turn grainy. Keep the soup below a simmer while adding them.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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